Lesson 1Allergen considerations and labelling when replacing dairy and eggsGrasp main allergen risks when swapping dairy and eggs with plant items. Know key allergens, cross-contact issues, and local rules to label right, keep guests safe, and craft secure vegan menus.
Major allergens relevant to vegan bakingCross-contact risks in mixed production spacesReading supplier specs and allergen statementsRegulatory basics for allergen labelingDesigning inclusive, clearly labeled menusLesson 2Hydrocolloids and gelling agents: agar-agar, carrageenan, pectin, methylcellulose, konjac, xanthanDive into hydrocolloids and gelling agents for vegan pastry. Compare agar, carrageenan, pectin, methylcellulose, konjac, and xanthan, and pick up tips on hydrating, dispersing, and blending them for firm textures and neat cuts.
Hydration and dispersion of hydrocolloidsAgar vs carrageenan for gels and custardsPectin types for jams, glazes, and fillingsMethylcellulose for hot gels and structureKonjac and xanthan for viscosity and freeze-thawLesson 3Plant proteins and starches: soy flour, pea protein, aquafaba, chickpea flour, tapioca, cornstarchCheck out vital plant proteins and starches in vegan pastry. Understand their soaking, binding, foaming, and thickening traits, and how to mix them for strength, softness, and firmness in batters, doughs, and fillings.
Protein functionality of soy and pea in doughsUsing aquafaba for foams, meringues, and spongesChickpea flour for binding and savory bakesTapioca and cornstarch for thickening and chewBalancing protein and starch for structureLesson 4Sourcing, cost, and availability of specialty vegan ingredientsAssess options for getting specialty vegan ingredients. Weigh costs, minimum buys, and shelf life, plus tips for storing, swapping, and building supplier ties for small or big operations.
Identifying critical specialty ingredientsComparing retail, wholesale, and online sourcesCosting formulas and tracking ingredient yieldStorage, rotation, and waste reductionBackup plans and substitution strategiesLesson 5Properties of common plant-based fats and milks: coconut, soy, oat, almond, riceCompare how common plant fats and milks act in pastry. Look at fat types, proteins, sugars, and emulsifiers in coconut, soy, oat, almond, and rice, and select the best for each item.
Fat composition of coconut vs liquid oilsProtein and emulsifying power of soy milkOat milk for body, viscosity, and foamingAlmond and rice milks in delicate pastriesSelecting milks for ganache, custard, and cakeLesson 6Functional roles of eggs and dairy in classic pastries (emulsification, coagulation, leavening, richness)Break down egg and dairy roles in pastry, from mixing and setting to rising and richness. Link each to plant-based methods so you build vegan recipes smartly, not just copy.
Egg functions: structure, foam, and emulsificationDairy roles: fat, lactose, proteins, and flavorIdentifying which egg role a recipe depends onMapping each function to plant-based toolsCase studies: custards, cakes, and enriched doughsLesson 7Principles of plant-based baking: structure, fat, moisture, and aerationGet a full view of plant-based baking. See how structure, fat, moisture, and air work together, and how mixing, proofing, and oven times shape crumb, spread, and firmness in vegan cakes and pastries.
Structure builders: gluten, proteins, and gumsManaging fat type, level, and plasticityMoisture balance, water activity, and stalingAeration from chemical leaveners and steamAdapting mixing methods for vegan battersLesson 8Shelf-stability and oxidation of plant fats; minimising off-flavours and rancidityKnow how plant fats go off over time and ways to delay it. Handle light, heat, air, and metals, pick good packaging, and choose fats that keep vegan pastries safe, fragrant, and fresh.
Oxidation pathways in liquid and solid plant fatsFactors accelerating rancidity in baked goodsUsing antioxidants and chelators safelyPackaging, storage, and handling strategiesSensory detection and troubleshooting off-flavorsLesson 9Sweeteners and flavour carriers: sugar, maple, agave, fruit purées, and how they affect textureSee how sweeteners and flavour carriers change sweetness, colour, moisture, and feel. Balance sugar, syrups, and fruit purées to manage spread, bite, and shelf life in vegan bakes.
Sucrose roles: sweetness, bulk, and browningUsing maple, agave, and invert syrupsFruit purées for moisture and flavor impactBalancing sweetness with acids and saltAdjusting structure when sugars are reducedLesson 10Emulsifiers and stabilisers: lecithin (soy/sunflower), mono- and diglycerides alternatives, inulinSee how plant emulsifiers and stabilisers aid air, crumb, and mouthfeel. Compare lecithin types, clean alternatives to mono- and diglycerides, and inulin for less fat, more fibre, and better texture.
How emulsifiers organize fat and water phasesSoy vs sunflower lecithin in bakery systemsPlant-based alternatives to mono-diglyceridesInulin for body, fat-mimicking, and fiberDosing, dispersion, and common formulation errors
